Holiday Rush

☰ Menu
Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Pies And Tarts Desserts Fruit Pies Dietary Low Sodium Low Cholesterol Healthy 2 Low In Something Berries Raspberries 4 Hours Or Less

Rhubarb Raspberry Pie

Not too tart but not too sweet, this beautiful pie is the herald of summertime! Serve with vanilla ice cream to balance the tartness of the rhubarb. I prefer this to strawberry-rhubarb pie because i do not like the texture of cooked strawberries. You can use your favorite pie crust in this recipe.

Steps

Make pie crust for two-crust pie according to your favorite recipe.
Refrigerate pie dough until ready to use.
For filling: cut enough rhubarb crosswise into 1 / 2-inch slices to measure 4 cups.
In a 3-quart kettle stir together 3 cups rhubarb , 1 cup sugar , and cinnamon and cook over moderate heat , stirring constantly , until sugar is melted , about 6 minutes.
In a small bowl stir together cornstarch and lemon juice.
Add cornstarch mixture to rhubarb mixture and boil , stirring constantly , until rhubarb is thickened , about 5 minutes , and transfer mixture to a bowl.
Cool mixture to room temperature , about 30 minutes.
Fold raspberries and remaining cup rhubarb into mixture until just combined.
Chill rhubarb filling , covered , at least 30 minutes , or until cold.
Preheat oven to 425f.
In a small bowl whisk together egg and milk to make an egg wash.
Fit 11-inch round of dough into a 9-inch glass pie plate and trim , leaving a 1 / 2-inch overhang.
Spoon rhubarb filling .

Ingredients

pie dough, rhubarb, sugar, cinnamon, cornstarch, fresh lemon juice, raspberries, egg, milk